Hannah Mosiniak

Items

• WMEAC Educational Pamphlet
  This pamphlet explains the Young Idealistic Kids with Environmental Sensitivity (YIKES!) group initiated by the Little Traverse Conservancy to raise awareness, advocacy, and action toward the betterment of the environment in Michigan. This pamphlet includes the history of the group, their goals, what they have accomplished, why to join, and how to join.
• WMEAC Educational Pamphlet
  This educational pamphlet written and provided by the Little Traverse Conservancy to… provides ways in which the youth of the 90’s can make better choices for the environment in a variety of situations. These situations include before school (in the kitchen and bathroom), at school, and after school (while shopping, at the beach, at home, in your car, and out to eat). It also includes an oath the youth can take to think about how their actions will affect the environment in the future.
• Jim Toy Library
  A library housed within the University of Michigan's Spectrum Center in the Union, the Jim Toy Library acquires the latest LGBT fiction and non-fiction and also offers DVDs, CDs, and board games in addition to its books. This library is added to our collection because it prioritized LGBT communities and their writing. The library is open to students, faculty, and visitors outside the institution. To check out books during open hours (Monday through Friday 9am - 6pm), however, one will need an M Card (University of Michigan ID). This library is named after LGBT activist and alumnus Jim Toy who established the now-called Spectrum Center in 1971.
• Col. Charles V. DeLand
  A photograph of an older Col. Charles V. DeLand, a Jackson, MI resident, journalist, politician, and conductor on the Underground Railroad.
• Lester McCoy House on E. Michigan Avenue
  Lester McCoy was director of Michigan bands. The site was known as White Acres. It is reported to have been on the Underground Railroad. Martin and Edith Fuoss lived here prior to the McCoys.
• Buckeyes
  Buckeyes 3 lbs. powdered sugar 2 lbs. chuck-style peanut butter 3 Tbsp. vanilla 1 lb. butter, softened 2 (12-oz.) pkgs. chocolate chips 1/4 to 1/2 bar paraffin Combine sugar, peanut butter, vanilla and butter with a pastry cutter. Form into 1-inch balls. Put on waxed paper and freeze 1 hour. In a double boiler, melt chocolate chips and paraffin. Put toothpick in top of ball and dip in chocolate mixture almost to top. Put on cookie sheet until firm. Store in tin boxes and freeze. Makes 100 buckeyes This was a recipe given to me by Elsie White. I make it for friends when Michigan plays Ohio State.
• Balboa Burgers
  Balboa Burgers 1 1/2 lbs. lean ground beef 2 Tbsp. red wine (or water) 1 Tbsp. Worcestershire sauce 1 tsp. Dijon mustard 1 1/2 tsp. salt 1/2 tsp. pepper 1 cup shredded Cheddar cheese (about 4 oz.) 1/2 cup chopped walnuts With fork, lightly combine beef, wine, Worcestershire sauce, mustard, salt and pepper. Add cheese and nuts and miz thoroughly, using a light touch. Shape into 6 patties. Grill about 4 inches above white-hot coals or in broiler about 4 to 5 minutes on each side. Makes 6 servings.
• Home of abolitionist and Underground Railroad conductor William Lambert
  Black and white photographic print of the home of abolitionist and Underground Railroad conductor William Lambert, located at 497 Larned Street--between St. Aubin Street and Dequindre Street. The house has wood siding, a gabled roof and three windows on the second floor facing the street. The ground floor has one large window with flower boxes below it and a door with steps and a covered porch leading up to it. A folding chair sits on the porch. "D/ Hist. houses - Lambert, Wm., 497 E. Larned c. 2." and "Loaned for reproduction by Ms. Verdie Morton" are handwritten on the verso.
• The Need for Gender Identitv Inclusion in Regental By-Law 14.06
  A ten page typed document. This document contains the University of Michigan's motion to add gender identity as a protected identity under the University's non-discrimination policy.
• National Transgender Library & Archive Emails
  A printed document of a chain of emails. A series of emails regarding the transferal and housing of a subset of the National Transgender Library & Archive at the University of Michigan.
• University of Michigan Comprehensive Gender Services Prospectus and Standards of Care
  A 15 page printed document. This document outlines the University of Michigan Comprehensive Gender Services' standards of care, and the various services offered, including Hormone Replacement Therapy, Psychological Services, Surgeries, etc.
• Routes through Indiana and Michigan in 1848. As traced by Lewis Falley.
  Map of the Underground Railroad routes, some well known others not well established, through Indiana and Michigan in 1848.
• The Detroit River, at Detroit, Michigan, in 1850
  Photograph of the Detroit River in 1850
• Abortion Activists Face Off at Clinics on Good Friday
  Newspaper article titled "Abortion Activists Face Off at Clinics on Good Friday" from the Michigan Daily. Details pro and anti abortion protests in Novi, MI and Farmington Hills, MI.
• Protest Opposes Parental Consent
  Article by a Michigan Daily staff writer that details a rally held by the Ann Arbor Committee to Defend Reproductive Rights (AACDRR) and the Aids Coalition to Unleash Power (ACT-UP) in opposition to Michigan's parental consent law.
• Parental Consent Laws Harm Teenage Women
  A newspaper article from the Michigan Daily that discusses Michigan's proposed parental consent law. Includes a photo of a pro-abortion protest at the state capital in Lansing.
• Lahmajoun (Armenian)
  Lahmajoun (Armenian) 1 lb. lean ground lamb/beef/chicken 1 onion, finely chopped or grated 1 clove garlic, minced 1 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon red pepper flakes 8 whole-wheat or regular pitas 1/4 cup pine nuts 4 ounces crumbled feta cheese 2 tablespoons fresh chopped parsley Preheat oven to 350 degrees. Combine lamb, onion, garlic, oregano, salt and red pepper flakes in a mixing bowl. Mix gently with hands until well-blended. Arrange pitas on baking sheets. Divide lamb mixture among pitas. Scatter pine nuts and feta over the meat mixture. Bake 20 minutes, or until meat is done and pitas are crisp. Sprinkle with parsley. Note: Per serving: 354 calories, 19g protein, 15g fat (6g saturated), 38g carbohydrate, 677mg sodium, 50mg cholesterol, 5g dietary fiber. Serves 8
• Stuffed Artichokes
  Stuffed Artichokes Large artichokes 2 tablespoons butter 1 tablespoon flour 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup of liquid which may be thin cream, meat stock, vegetable stock, or hot water Cooked sweetbreads Boil artichokes in salted water one half hour; drain; gently press open petal and remove with slender sharp knife the choke, or inedible part or center leaving tender heart. Fill center of artichokes with diced sweetbreads which have been combined with a sauce made of remaining ingredients. A small paper container of melted butter may be put on plate with artichoke but is not necessary, as the sauce that masks the sweetbread should be thin.
• Down-South Biscuits
  Down-South Biscuits Sift together .......... 4 cups sifted cake flour 1 tsp. baking powder 1/4 tsp. baking soda 1 tsp. salt Cut in .......... 3/4 cup butter Stir in gradually ........... 3/4 cup buttermilk Turn on floured board and knead lightly 2 minutes. Roll 1/4" tick; cut with small floured cutter. Bake in shallow pan in hot oven at 450 degrees for 12 minutes. Amount: 2 1/2 dozen biscuits
• Bongo Bongo Soup
  Bongo Bongo Soup 1 pt. milk 1/4 pt. half & half 1 pt. oysters 2 Tbsp. butter 1 can Gerber's baby spinach 1 tsp. monosodium glutamate garlic salt 1 tsp. A-1 Sauce salt & pepper 1 Tbsp. corn starch a little cold water whipped cream (optional) Simmer oysters in butter and their own juices until edges curled. Chop very fine or put in blender. (If you can buy oyster puree, so much the better.) Mix with all other ingredients, do not boil. Thicken with cornstarch and water. Should be smooth and thick as heavy cream. If you use whipping cream, spoon it on top of soup in individual tureens and brown under hot flame. Be sure the cream is whipped thickly and brown it quickly or it will run.
• Hot Crabmeat Dip
  Hot Crabmeat Dip 1 8-oz. pkg. cream cheese 1 Tbsp. milk 1 can crabmeat (flaked) 2 Tbsp. onion (chopped) 1 Tbsp. horseradish salt and pepper to taste Mix cheese and milk until smooth and then add the other ingredients. Bake at 375 degrees for 15 minutes.
• Beach Comber Punch
  Beach Comber Punch 2 c. fresh orange juice 2 c. lemon juice 2 c. grenadine syrup 2 1/2 qts. gingerale, chilled Fresh berries or sliced fruit Mixed the fruit juices and grenadine syrup. Pour over blocks of ice to chill. When ready to serve, add gingerale and berries.
• Watermelon Aqua Fresca
  Watermelon Aqua Fresca 1/4 c. ginger root, slices and peeled 1/4 c. sugar 1/4 c. lime juice 1/2 c. water 4 c. watermelon, peeled and cubed Fresh mint sprigs (for garnish) In a small bowl, combine ginger, sugar, lime juice and water. Bring to a boil and simmer until reduced by half. Allow to cool and strain. In the bowl of blender; combine watermelon cubes and reduced, strained ginger syrup. Blend until smooth but with a little texture still evident. Serve in chilled glasses with a spring of fresh mint, if desired. Note: Luscious, light and lively; delicious at any time of the day or night! Try it with other ripe melons such as honeydew or cantaloupe! Kathy and Lizzie have had a long and happy association with the School of Public Health. Kathy is a graduate from their masters program in nutrition science and Lizzie's husband, Brian received his MPH in the 60's and later returned to become a professor in Dental Public Health. Together Kathy & Lizzie enjoy working with Theresa Han Markey to help future dieticians learn the art of making delicious, nutritious food.
• Punch for 100 People
  Punch for 100 People Strained juice of 3 dozen lemons Strained juice of 1 dozen oranges Juice of 1 pint can of grated pineapple 1 pint strong tea 1 large size bottle ginger ale (White Rock) 5 pounds sugar dissolved in part of the water 2 quarts of water for each quart of liquid
• Whiskey Sour
  Whiskey Sour 1 can concentrated lemonade 1 can whiskey 1 tray of ice cubes Orange slices Cherries Combine undiluted lemonade, 1 can whiskey and tray of ice in blender. Blend until the ice is crushed. Pour into glasses and garnish with orange slices and cherries.